Marigolds are not only beautiful and useful in the garden - they’re edible too, and can make a unique liqueur! Save your blossoms and make this easy homemade marigold liqueur for a little floral magic.
On a recent girls trip to Taos, New Mexico, I was introduced to marigold liqueur. Knowing I had a whole jar of dried marigolds that I save each year, I had to try making it myself!
Marigold (Tagetes spp.) is an excellent natural dye for homemade soap and textiles, but it is also edible, with a spiced, slightly citrusy flavor. That bright, slightly bitter flavor profile is something I lean into with this easy infusion. I learned the principles of making liqueurs with the book, Homemade Liqueurs and Infused Spirits by Andrew Schloss, a great guide.
Liqueurs, also known as cordials, are simply infused spirits (vodka, brandy, etc.) with added sweetener, similar in concept to compound gin.
Marigolds also have a rich ethnobotanical history. In Mexico, where they have historically been known as cempasúchil, and in India, where they are called genda, they have long held cultural and ceremonial importance.
This homemade marigold liqueur recipe is a simple infusion made with dried marigold blossoms, vodka, citrus peel, and warm spices. The finished liqueur pairs beautifully with smoky mezcal.
If you enjoy floral drinks, you might also like the Hugo Spritz I made with elderflower liqueur.
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Best Marigold Varieties to Use
It is important to note the difference between marigold (Tagetes spp.) and calendula, also known as pot marigold (Calendula officinalis). They are botanically different plants with distinct flavors and uses. For this liqueur, we are using Tagetes species, which includes French, Signet, and African varieties.
Photo by Iryna Marienko on Unsplash
The Tagetes varieties are edible (as long as they haven’t been treated with pesticides), though some are said to be better suited for culinary use than others.
For this batch, I used varieties I already had on hand. I grow marigolds for cut flowers and garlands, for natural dye, and as a garden pest deterrent.
The varieties I used were Cracker Jack and Kilimanjaro White, which are African types, and Orange Flame, which is a French variety.
The marigolds best known for flavor and culinary use are the Signets, such as Lemon Gem and Tangerine Gem. Next year, I plan to grow Signet marigolds specifically for cooking and infusions and do a little taste test.
Ingredients for Homemade Marigold Liqueur
- Marigolds - Grow your own or purchase. I found Etsy to be the most economical source to buy whole marigold flowers.
- Vodka - A neutral spirit is perfect to extract and highlight the floral flavors.
- Orange Peel - Just a swath adds a touch of brightness.
- Coriander - Enhances the slightly spiced, citrusy note in marigolds.
- Agave Syrup - I felt this was the perfect sweetener for this one, but feel free to sub simple syrup instead.
- Honey - To enhance a soft floral sweetness.
- Vanilla Bean - Very subtle in this recipe.
See recipe card for quantities.
Instructions
Start by toasting the coriander seeds in a small pan over medium heat until fragrant. Be careful not to burn them. Lightly crush the marigold blossoms and toasted coriander with a mortar and pestle. There is no need to pulverize them, just bruise them slightly to help release their flavor.
If you do not have a mortar and pestle, you can gently crush them with the back of a spoon or use your hands to slightly break apart flowers.
Add the marigolds, coriander, orange peel, and vodka to a half-gallon mason jar or similar container. Optionally add the vanilla bean 24 hours before all other ingredients to get max extraction.
Let the herbal blend infuse for about 24 hours. Once the flavor is where you like it, strain the liquid through cheesecloth or a fine strainer to remove the solids. Taste along the way. I don't recommend going much over 24 hours - I noticed it will start to taste "vegetal" after that.
Stir in the agave syrup and honey until dissolved. Transfer to a final jar (I like to reuse old liquor bottles), allow the liqueur flavors to "marry" for at least one week, and enjoy!
How to use Homemade Marigold Liqueur
- Add to cocktails, especially with mezcal or tequila.
- Serve in a cordial glass as an aperitif.
- Stir into whipped cream.
- Add a tablespoon or two to homemade ice cream base.
- Reduce with equal amounts of sugar to make a syrup.
FAQ
I have not tried using fresh blossoms - yet. If I were to try it, I would start by doubling the amount of flowers and begin tasting the infusion around 12 hours.
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Marigold Liqueur Recipe
Marigolds are not only beautiful and useful in the garden - they’re edible too, and can make a unique liqueur! Save your blossoms and make this easy homemade marigold liqueur for a little floral magic.
Ingredients
- 1 oz dried marigold blossoms (Tagetes species) (around 2 cups)
- 750 ml vodka (around 3.25 cups)
- 1 strip orange peel
- 1 teaspoon coriander seeds
- ½-1 inch vanilla bean, scraped
- ½ cup agave syrup
- 2 teaspoons honey
Instructions
- Toast the coriander
In a small pan over medium heat, toast the coriander seeds until fragrant. Be careful not to burn them. - Lightly crush the botanicals
Gently bruise the marigold blossoms and toasted coriander using a mortar and pestle. Do not pulverize—just crush slightly to release flavor.
(If you do not have a mortar and pestle, gently crush with the back of a spoon or with your hands.) - Combine ingredients
Add the marigolds, coriander, orange peel, and vodka to a half-gallon mason jar or similar container. - Optional vanilla infusion
For a stronger vanilla note, add the vanilla bean to the vodka about 24 hours before adding the other ingredients. - Infuse
Let the mixture infuse for about 24 hours, tasting occasionally. Avoid infusing much longer, as the flavor can become vegetal. - Strain
Strain the liquid through cheesecloth or a fine mesh strainer to remove the solids. - Sweeten
Stir in the agave syrup and honey until fully dissolved. - Rest the liqueur
Transfer to a clean bottle or jar and allow the flavors to meld for at least one week before enjoying.
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Rachel says
This looks great! I can't wait to try.
Jennifer Brittan says
Thanks, Rachel 🙂